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Learn how to prevent foodborne illnesses with proper food handling. While Europe is the global region with the lowest estimated burden from foodborne illness,1 hundreds of thousands of cases are reported in the European Union each year.2 Many people become ill from food prepared or stored...... As a result, food borne diseases may affect the consumers in different ways like causing health problems Handling of food bar tongs by multiple individuals could result in the transfer of bacteria and Improper handling of food has been reported as the leading cause of foodborne outbreaks in...Food Safety & Sanitation Foods & Nutrition 1 Food Borne Illness Result from eating contaminated foods For bacteria growth warmth, moisture, and food. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance. Fight Back!This occurs either through exposure of a pre-existing wound to Duration : The median duration of the illness is 2 to 6 days. Route of entry : Oral (in the case of foodborne, gastroenteritis infections. Improper refrigeration of seafood products contaminated with this organism will allow its proliferation...About 2 million cases of food poisoning which now occur each year are due to improper handling of food in the home. This presentation teaches how to handle...

A review of foodborne disease outbreaks from 1996 to 2005 in Hong...

Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, and also chemical or natural toxins such as poisonous mushrooms. Symptoms may vary depending on the cause.Do I Have Food Poisoning? Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea. Some Common Foodborne Germs. The top five germs that cause illnesses from food eaten in the United States areFoodborne illness is under reported, has inadequate follow-up and a lack of research making its impact difficult to assess, a U.S. non-profit group Salmonella can trigger reactive arthritis in some individuals, leaving them with temporary or permanent arthritis. Toxoplasma gondii can result in...Improper cooking may fail to kill tapeworm eggs and larvae contained in contaminated pork or beef. Parasites and foodborne illness. These technologies collect information to help us understand how our websites are being used and to make improvements.

Causes of foodborne illness improper temperature...

Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food 2 Some of the food-safety recommendations are difficult to achieve in food-handling and cooking procedures. This has been cited as one of the major reasons...18. Food-borne illness caused by Clostridium perfringens is associated with the foodservice industry or events where 24. Food-borne illness caused by Clostridium perfringens usually occur about 12 hours after ingestion. 39. Safe methods for thawing foods include all of the following EXCEPTAll those guidelines about how long you can freeze this type of fish or that cut of meat relate to how much damage the food will sustain going through the freezing and thawing processes. The recommendations are geared to palatability.COVID-19 is a serious respiratory disease, but how does it really affect your lungs if you get infected? Here's what coronavirus can do to your lungs in mild-to-moderate, severe, and critical cases.Report a foodborne illness? People with COVID-19 might not have any symptoms. If they do have symptoms, these can range from mild to severe illness. Visit Exposure to COVID-19 to learn more about how to monitor your health and protect your community if you've been exposed to a person with...

Presentation on theme: "CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL."— Presentation transcript:

1 CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL

2 PREVENTION MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

3 TEMPERATURE CONTROL COOKING TEMPERATURES COLD HOLDING TEMPERATURES COOLING METHODS REHEATING METHODS THAWING METHODS

4 Poultry - portions - seventy four levels - whole - 85 levels

5 PORK seventy one C

6 GROUND BEEF seventy one C

7 FISH 70 C

8 COLD HOLDING TEMPERATURE KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

9 COOLING METHODS INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. PLACE FOOD CONTAINER IN AN ICE BATH FREQUENT STIRRING OF FOOD TO RELEASE STEAM STORE IN SHALLOW PANS SMALLER PORTIONS COOL FASTER REFRIGERATE COVER LOOSELY

10 REHEATING REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE ON THE STOVE TOP IN THE OVEN MICROWAVES ARE FOR SMALL PORTIONS ONLY

11 THAWING METHOD NEVER DEFROST AT ROOM TEMPERATURE DEFROST IN THE FRIDGE AT Four C OR LOWER UNDER COLD RUNNING WATER IN AN ICE BATH MICROWAVES ARE ONLY FOR SMALL PORTIONS

12 DIRECT CONTAMINATION DIRECT CONTAMINATION - INTRODUCTION OF HARMFUL MICRO- ORGANISMS, CHEMICAL, OR TOXINS INTO FOOD.

13 CROSS CONTAMINATION CROSS CONTAMINATION - THE TRANSFER OF HARMFUL ORGANISMS FROM FOOD TO FOOD BY A NON FOOD OBJECT, SUCH AS; HANDS, UTENSILS, INSECTS, WIPING CLOTHS.

14 CASE 1 IN THE FRIDGE, A CONTAINER OF RAW CHICKEN IS STORED ON THE SHELF ABOVE THE SALAD GREENS. THE RAW CHICKEN JUICE IS LEAKING ON TO THE SALAD GREENS. THIS IS AN EXAMPLE OF:

15 CASE 2 AFTER CUTTING RAW PORK ON A CUTTING BOARD, YOU WIPE DOWN THE CUTTING BOARD AND PROCEED TO MAKE WRAPS FOR LUNCH SERVICE. THIS WOULD BE AN EXAMPLE OF:

16 CASE 3 AFTER PREPARING RAW CHICKEN WINGS YOU RUN YOUR HANDS UNDER WATER ONLY AND PROCEED TO SLICE TOMATOES FOR A SALAD. THIS IS AN EXAMPLE OF:

17 PREVENTION WASH YOUR HANDS EVERY TIME YOU CHANGE TASKS IN THE KITCHEN STORE RAW MEAT BELOW READY TO EAT PRODUCTS WASH AND SANITIZE FOOD CONTACT SURFACES AFTER EVERY USE WASH AND SANITIZE ALL FOOD CONTACT SURFACES EVERY 2 HOURS WHEN IN CONTINUOUS USE FOR THE SAME TASK

18 FOOD ALLERGIES ALLERGY - AN ABNORMAL AND INDIVIDUAL REACTION TO CERTAIN FOODS OR INGREDIENTS SYMPTOMS CAN AFFECT BREATHING, DIGESTION, SKIN, AND CARDIAC SYSTEMS. MILD TO SEVERE SYMPTOMS ADDITIONAL EXPOSURE INCREASES THE SEVERITY OF THE REACTION

19 COMMON FOOD ALLERGIES peanuts eggs sesame seeds soy milk/dairy fish/shellfish sulphites

20 REVIEW QUESTIONS YOU HAVE A SEAFOOD ALLERGY THAT LEAVES A SLIGHT TINGING IN YOUR MOUTH. THE TINGLING DOES NOT LAST LONG AND YOU HAVE LEARNED TO LIVE WITH IT AND HAVE DECIDED TO KEEP EATING YOUR FAVORITE SEAFOODS. IS THIS GOOD?? WHY OR WHY NOT

21 PERSONAL HYGIENE

22 SANITATION AND MAINTENANCE SANITIZE - TO REDUCE THE NUMBER OF HARMFUL MICRO ORGANISMS

23 TYPES OF SANITIZERS CHLORINE - (BLEACH) - one hundred PPM QUAT - two hundred PPM IODINE - 25 PPM HOT WATER 77 C FOR forty five SECONDS TEST STRIPS CAN BE USED TO VERIFY CONCENTRATION LEVELS

24 PREPARATION MIX 1 TSP (5 ml) OF BLEACH WITH 1 LITRE OF CLEAN WARM WATER WIPING CLOTHS ARE TO BE PLACED IN A SANITIZING SOLUTION BETWEEN USE CHANGE SOLUTION EVERY TWO HOURS SPRAY BOTTLES WITH THE SOLUTION MAY BE USED TO SANITIZE FOOD CONTACT SURFACES LABEL SANITIZING CONTAINERS

25 3-SINK DISHWASHING METHOD WASH RINSE SANITIZE AIR DRY

26 METHOD 1. PRE-SOAK AND PRE-SCRAPE 2. IN SINK #1 - WASH WITH HOT SOAPY WATER. 3. IN SINK #2 - RINSE WITH CLEAN WATER @ 43 C. 4. IN SINK #3 - SANITIZE IN APPROVED SOLUTION. 5. AIR DRY

27 MECHANICAL DISHWASHERS MECHANICAL DISHWASHERS USE THE SAME FIVE-STEP METHOD

28 CHEMICAL STORAGE STORED AND LABELLED IN A SEPARATE AREA FROM FOOD PRODUCTS

29 HACCP Hazard Analysis Critical Control Point CBCoco ControlPoint This is the definition of the security measures for use in the food industry A process for developing, identifying, and monitoring procedures

30 Using HACCP in your Establishment 1. Analyze Hazards 2. Identify Critical Control Points (CCPs) 3. Establish prevention methods 4. Establish procedures to watch CCPs 5. Establish corrective action procedures 6. Establish procedures to ensure techniques 7. Establish document retaining documents

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